- 400 gram ground beef
- 1.5 onion
- 3 garlic cloves
- 5 carrots
- optional: 2 celery stalks
- optional: large dash of dry red wine
- 2 cans of tomato (chunks) – 800 gram
- half liter of beef stock
- 2 tablespoons Provencal herbs
- 1 recipe for bechamel sauce
- about 16 lasagne sheets
- olive oil
- pepper and salt to taste
- 2 large handfuls of grated cheese
Kitchen equipment needed
- cutting board & chef’s knife
- large skillet
- wooden spoon
- large oven dish
- 2 large spoons
Preparation — 1 hour + 20 minutes
Peel and finely chop the onion and garlic cloves. Peel the carrots and chop them into slices. Heat a dash of olive oil in a large skillet and sauté the onion and garlic for a few minutes and then also add the carrots and celery. After another few minutes you add the ground beef and cook some more. Season with pepper and salt.
Add a large dash of red wine along with the cans of tomatoes and 2 tablespoons of Provencal herbs. Pour in half a liter of beef stock and bring to a boil. Then turn down the heat and let it simmer for about an hour. The longer the sauce will cook, the tastier it will be.
Finishing the lasagna bolognese — 1 hour + 15 minutes
Meanwhile create a bechamel sauce according to our recipe. As soon as the bolognese sauce has the desired thickness you can season it again with pepper and salt.
Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Start with a thin layer of bolognese sauce in the large oven dish. Place 4 lasagne sheets on top and divide 1/4th of the bechamel sauce over the sheets. Then a layer of bolognese sauce, lasagne sheets and bechamel sauce and then repeat the layers again. End with sheets and bechamel sauce. Finish with a layer of grated cheese and bake the lasagna in the oven for about 45 minutes. The exact time depends on the oven you’re using. Enjoy!